The ingredient options at Sweetgreen are endless. // Photo via Facebook

Imagine this: You’re crazed at work, famished at 2 p.m. (which is the first time you’ve had a chance to even think about eating since breakfast) and although a sausage sandwich from the food cart on the corner is easy, you know you’ll pay for that later.  Sound familiar?

Yeah, we’ve all been there. Luck for you, Philly’s practically bursting with healthy grab-and-go options that offer satisfying meals to give you the energy you need to tackle the rest of the day. Here are my picks for quick lunches around town because let’s face it—a salad with balsamic dressing everyday isn’t going to cut it.

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Chef Peter Woolsey in the kitchen // Photo via Facebook

When you think about French cuisine, what immediately comes to mind? Butter? Cream? Cheese? Those decadent ingredients are ones that most health-conscious people try to avoid. So then why are the French healthier than most Americans? One word: moderation.

Chef Peter Woolsey of Bistrot La Minette agrees. He and his wife (a vegetarian) are very health conscious, so I was eager to learn about what a healthy lifestyle means for them and how he stays healthy in the kitchen. Read on for his answers.

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Rich Landau with wife/co-owner Kate Jacoby

It’s rare to find someone who truly practices what they preach, so I was pleasantly surprised to find out that Vedge’s Rich Landau is one of those people. If you’re not familiar with Vedge, it’s an amazing vegan restaurant (we’re talking not a single animal product, people) that has caused a significant amount on buzz here in the city. The food is nothing short of amazing and people are loving it, whether they are strict vegans or die-hard carnivores.  I recently dined at Vedge, and my friend and I agreed that we didn’t miss the meat, cheese, cream sauces, etc., and left feeling more than satisfied.  If Rich and his team cooked for me everyday, I could happily be vegan!

I wanted to find out more about this meat-free chef to see what he eats at home, how he stays fit, and what ingredients he likes to cook with most. Here’s what he had to say.

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I’ve had many terrific meals at this Rittenhouse hotspot, so I figured it was high time to share a few ordering secrets. It’s obviously a great spot for dinner. But thanks to its proximity to Center City, a.kitchen has become one of my go-tos for work lunches, so this post will mainly focus on the lunch menu. The good news is, portions here are small so you can explore the menu and order one or two plates without being overly full.

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Fresh baby veggies are the hallmark of a healthy meal. // Photo courtesy of Russet

I’ll admit, I’ve avoided spotlighting several of the quaint and fabulous BYOBs this city has to offer, as the ever changing menus seem problematic if I’m to offer you a list of healthy items to choose from. But after a recent dinner at Russet that was to inspired not to share, I figured I would diverge from the usual Cheat Sheet format and just offer some advice on dining here.

First of all, you can’t get much healthier then really great, locally sourced ingredients—so locally sourced, in fact, that the menu changes daily. Yes, daily. After spending a good amount of time speaking with chef/owner Andrew Wood, I realized Russet was an easy place to dine in a healthful way. Sure, I can’t offer you exact menu items, but I can offer these words of advice.

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When I think of fish, I think of Fish—with a capital F. That’s the restaurant that recently moved to 13th and Locust, and it fits the good-for-me bill perfectly. Sure, there are some rich, soulful options if that’s what you’re into, but when it come to fresh, colorful fare they have you more than covered.  The portions are hearty so go ready to share if you really want to dive into the seasonal offerings. The colorful plates and use of produce is a true highlight; I always say the more colorful your food the more nourishing the meal.

Here are my picks:

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A new hot spot in Old City, Reserve is a steakhouse with an old-school feel. Slightly skeptical of the typical steakhouse vibe, I was curious to see how easy it would be to spot the less indulgent items on a menu stocked with beef and potatoes au gratin. Fortunately, the chef is more than willing to accommodate even the pickiest customers, so the options were more plentiful than I expected.

In typical steakhouse fashion, the portions on most dishes are not, should we say, small. Take that into consideration, as an appetizer could easily count as a meal. The house made bread is brought out warm and very inviting, but I promise you this: the rest of your meal will be far more tasty and worth the calories, so skip it.

Here are my picks for Reserve:

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Photograph courtesy of Cashman PR

I’ll be honest, when a reader asked me to do a Cheat Sheet on Lacroix, I was a bit skeptical. I figured that even if a menu item looked healthy at first glance there had to be hidden butter, cream and calories, right? Well, to my delight, I was so wrong, and Lacroix’s nutrition-savvy chef Jonathan Cichon was a delight as we talked about antioxidants and complete proteins. Who would have thought?

So, here are my picks for Lacroix—and FYI, expect the spring menu to boast even lighter options. Cichon also said that with enough notice, his kitchen can pretty much accommodate any requests including raw and vegan meals.

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As a frequent diner of Mexican food establishments, I know all to well how easy it can be to fill up on the chips and guacamole—then overindulge in the food I ordered off the actual menu. The result is a major food coma and not-so-short couch break. This, my friends, does not have to be the case; Distrito, the hip University City eatery by Jose Garces offers many solutions.

Alright, let’s be honest. Do you really think you can skip the chips and guac?  If not, you have got to share or consider sitting at the bar, having a beer and calling that your meal.

If you have enough self control not to order another round of chips, this menu is packed with healthy options that are perfect for sharing. Here are my picks.

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This Philly hotspot is a no-brainer when it comes to good-for-you grub. From oysters to other raw and cooked seafood treats, the menu at Oyster House offers a bounty of dishes that will please your palate and your waistline.

If it  were up to me, a variety of raw oysters with a glass of champagne would be a meal in itself. But the rest of the menu has so much to offer that I suggest opting for a few oysters to start then, of course, share a few dishes to round out the meal.

Here are my picks for Oyster House.

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